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Lent Tuna Casserole Recipe

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This recipe for Lent Tuna Casserole, by , is from The Crary's Recipes for Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise (Crary) Parrish
Added: Wednesday, March 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. butter
1/2 c. diced onion
1/2 c. diced celery
salt and pepper
2 cans cream of mushroom soup
1 1/2 c. milk
1 c. frozen peas
2 (5 oz.) can albacore tuna, packed in water, drained
2 c. shredded cheddar cheese
1 c. crushed plain potato chips
1 (8 oz.) package wide egg noodles, cooked al dente

Directions:
Directions:
Preheat oven to 350. In a large saucepan, saute onion and celery in the butter until vegetables start to get soft. Season with salt and pepper. Add mushroom soup, milk and peas, stirring to dissolve soup. Stir in tuna and cooked noodles and toss to coat with sauce. Pour into greased casserole dish and top with cheese and potato chips. Bake for 30 to 45 minutes until heated through and topping is lightly browned.

Personal Notes:
Personal Notes:
I am always looking for dishes to make on Friday's during Lent. This one fits the bill.

 

 

 

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